Crunchy Okra (Kurkuri Bhindi)

A slimy superfood, okra is rich source of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs. Traditionally, crunchy okra is sliced and deep fried to get the right bite and remove the viscosity . I baked it and was very happy with the results!


  • Okra, 1 lb.
  • White onion, 2
  • Cumin seeds, 1 tbsp.
  • Crushed red pepper, 1 tbsp.
  • Garam masala, 1 tbsp.
  • Paprika, 1 tsp.
  • Salt to taste
  • Black pepper to taste
  • Olive oil
  • Lemon


  • Preheat oven to 425 degrees.
  • Thinly bias slice okra (holding the knife at an angle). This allows the slices to be thin but big enough to be a good bite.
  • Thinly slice onions.
  • Mix in a bake tray and sprinkle with cumin seeds, crushed red pepper, paprika, garam masala, salt and black pepper. I have kept the spice measurements on the generous side but you can adjust according to taste.
  • Drizzle with olive oil and toss to coat all pieces.
  • Bake for about 1 hour. Halfway through, remove from the oven and mix the ingredients again to ensure even cooking. Replace dish and keep checking color frequently to prevent burning.
  • Remove from heat, drizzle with lemon juice and it is ready to serve!


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